Buttermilk Tea Biscuits | Recipes

Buttermilk Tea Biscuits

(79) Ratings:
Prep Time:
Baking Time:
Makes:About 18 biscuits

Enjoy these rich buttermilk biscuits warm from the oven with butter, jam and a cup of your favourite tea for the perfect treat.


2 cups 500 mL Robin Hood® Original All Purpose Flour
2 1/2 tsp 12 mL baking powder
1 tsp 5 mL salt
1/2 tsp 2 mL baking soda
1/2 cup 125 mL Crisco® All Vegetable Shortening
1 cup 250 mL buttermilk


  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  2. Combine flour, baking powder, salt and baking soda in large mixing bowl.
  3. Cut in shortening with pastry blender or two knives until mixture is crumbly.
  4. Add buttermilk, all at once to dry ingredients, stirring with a fork until soft, slightly sticky dough forms. Turn dough out onto floured surface and knead gently 8 to 10 times.
  5. Roll or pat dough to ¾” (2 cm) thickness. Cut with floured 1¾” (4 cm) round cutter. Place on prepared baking sheet close together for soft-sided biscuits or 1” (2.5 cm) apart for crusty-sided biscuits.
  6. Bake in preheated oven for 12 to 15 minutes, or until light golden. Serve warm with butter and your favourite Smucker’s® Jam or Jelly.


  • The dough should be slightly sticky for nice light textured biscuits.
  • For a quick dessert, make larger biscuits and fill with fresh berries and whipped cream.

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